Chicken Pepperoni-Marinara | Pika Chakula

Chicken Pepperoni-Marinara

2013-03-04

Ingredients:

  • 1/2 tsp. garlic, minced
  • 16 slices pepperoni, chopped plus more for garnish (I used turkey pepperoni)
  • 1/4 tsp. dried oregano
  • 1 1/2 cups marinara sauce (canned or homemade) For the homemade follow the link http://pikachakula.com/recipe/tomato-marinara-sauce
  • 2 tbs. basil, chopped
  • 2 tsp. extra virgin olive oil
  • 1 1/2 lbs. chicken breasts (If thick, I cut mine in half for faster cooking time)
  • salt and pepper to taste
  • 1 cupĀ  mozzarella cheese, shredded

Method:

1. Heat a sauce pan on medium-high heat. Spray the pan with cooking spray. Add the the garlic and pepperoni and cook for 2 minutes until the garlic begins to brown. Add the oregano and stir. Add the tomato sauce and bring to a boil. Reduce the heat and simmer for an additional 5 minutes. Remove the pan from the heat and set aside.

2. Heat a large oven-safe skillet on medium-high heat. Add the olive oil. Sprinkle both sides of the chicken with some salt and pepper. Cook the chicken on each side about 3-5 minutes until the chicken is cooked thoroughly. Spoon the sauce on top of the chicken. Sprinkle the cheese evenly over the chicken. Add additional slices of pepperoni on top. Broil for 2 minutes until the cheese melts. Garnish with the basil. Serve with pasta or veggies!

 

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Recipe Comments

  1. posted by Marshal on Mar 17, 2013

    I have left over breaded chicken and i was going to put it in a sandwich with some lettuce&tomato. Do you have any recipes or ideas as to what else to put in it, or what kind of dressing maybe to put on the bread?

    Thanks!

  2. posted by Duke on Mar 17, 2013

    Hi. I just got a job for subway on friday. Saturday I started training. It’s harder than I expected. Anyways the only thing that is throwing me off is the sandwich formulas. I really, really need help on memorizing them. So if you guys know any off the top of your head I would really appreciate you writing them down. Thank you so, so so much!!

  3. posted by Hannah on Mar 19, 2013

    I’m making shepherd’s pie, I have marinara sauce and fresh tomatoes on hand, but no tomato paste. I avoid canned tomato anything because of the BPA. Would either of those work as a sub for tomato paste? Or would they give the dish a weird flavor?

    Thanks!

  4. posted by LN13 on Mar 20, 2013

    I am not sure if I have the correct spelling for the marinara sauce…it’s the stuff you dip cheese sticks in. I know you can use spaghetti sauce too, but I think they taste a wee bit different.

  5. posted by thexbox360player on Mar 21, 2013

    Hi, you know whenever you store spaghetti sauce in Tupperware it leaves that red stain? Well I spilled some marinara sauce on my car’s plastic mat, and now there is red stains even though I cleaned it immediately. Is there a way to get the stains out? Thanks!

  6. posted by Gabriel Kenney on Mar 21, 2013

    I need a semi healthy recipe for marinara sauce/tomato sauce for lasagna! Please help me!!

  7. posted by MAK & CHEESE on Mar 21, 2013

    Or a recipe for another tried-and-true five cheese marinara sauce? (please specify the recipe’s likeness to Olive Garden’s)

    THANKS!!!

  8. posted by kewlflame14 on Mar 22, 2013

    Most recipes call for marinara sauce to simply simmer for a few minutes. In my family we let it simmer for hours. I’ve noticed after two hours the acidity is gone. The most I’ve simmered mine is three hours. Usually because by then the smell is so appealing we can’t wait any more to eat it.

    How long do you cook your sauce and can you also tell me if this is an old family recipe? I’m looking mostly for people that cook it beyond two hours.

  9. posted by Dark_LovexXx on Mar 22, 2013

    Does anyone know where I can buy Marinara sauce in Manchester? I have looked in local supermarkets but can’t find it anywhere, the staff say they have never heard about it

    Thanks if you can help

  10. posted by Tyler H on Mar 23, 2013

    Does anyone have their own or know a link for a fabulous marinara sauce?

  11. posted by fattiemanny on Mar 23, 2013

    Apologies if this is a lame question, but I never make dinner. I have fresh pasta and marinara sauce from a little Italian grocery store, and I’m not sure if I’m supposed to heat the sauce on its own, or if I should just pour it on top of the pasta and let the heat of the noodles warm it up.

    If you are supposed to heat the sauce on its own, for how long? Like till it’s boiling or just on a medium high for a few minutes?

    Thx in advance.
    Please note that I’m not the one giving the thumbs down, and I appreciate all answers.

  12. posted by Mark M on Mar 23, 2013

    I’m planning a garden and while I’m not crazy about eating tomatoes, marinara sauce is something my family consumes constantly, so why not make my own. I want to make something really good but i guess it’s important to note also that my husband doesn’t like his sauce really sweet (though I’m sure the sweetness in commercial sauces comes from corn syrup) so please take that into consideration when you make a recommendation.

  13. posted by Franklin Bluth on Mar 23, 2013

    It is midnight, and I am hungary. All I have to eat is ziti, but I have no marinara sauce. I am not about to go out and but sauce. What can I use to replace maranara sauce? I have a bunch of herbs and spices and all that good stuff. So if you have any ideas let me know. I just don’t have marinara sauce or tomatoes or anyting like that.

  14. posted by Alun J on Mar 25, 2013

    Homemade marinara sauce tends to be light red & almost orange. However, when you order a plate with marinara sauce in a restaurant, it’s very deep, rich red. Do they add red wine to it? Or food coloring? or?

  15. posted by Melanie on Mar 25, 2013

    I can find all sorts of recipes for marinara sauce, but am looking for a good one that is spicy.

    Thanks

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